Today is both our children’s birthdays. Jade, who is still at home, is 18 years old today and I wanted to be sure she had something she would appreciate when she got home from school.
She likes fish and all manner of vegetables which makes it a delight to cook for her. Unfortunately, the only salmon I could find was farm raised (the reason we haven’t been eating a lot of that) but the skin was on, it’s asparagus season now and I knew she would be pleased 🙂
To give Germany some respect, something I don’t often do, they have marvelous asparagus! These asparagus came from California and were fresh, tender and tasty.
This is a quick and easy recipe for asparagus I’ve used before with a mixture of white and green asparagus. Always good.
Just when I had gotten over my horror about fake honey in the supermarkets, I read an article about fake extra virgin olive oils in the supermarkets, most of them with Italian names! The article suggested that one would be safer using olive oils from California.
I think there’s not many people you know who have an authentic Chairman Mao plate from the People’s Republic of China. I picked up this sweetheart on a visit to Beijing back in the day. Refusing to sign up for organized tours, our steps were dogged by a succession of young men who kept trying to engage us in political discussions. After about the third day, they abandoned us, probably bored to tears with our food and drink obsession 😀
The blackening of the salmon was an accident but still good 😉
Oven Roasted Asparagus with Pine Nuts and Tomatoes
1 lb asparagus, trimmed
2 garlic cloves, thinly slivered
1 cup cherry tomatoes, halved
2 tbsp pine nuts
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice
3 tbsp olive oil
Mix all ingredients together, then pour into a roasting pan. Roast at 425 F for 20 minutes, stirring half way.